Crispy cheese-topped polenta triangles made with hot wheat cereal are topped with a zesty salsa. Serve as a side dish alongside grilled meats or fish.
What You Need
Original recipe yields 8 servings
3 cups water
1 clove garlic, minced
3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
4 tsp. olive oil, divided
1/4 cup KRAFT Shredded Cheddar Cheese
1-1/2 cups chopped tomatoes
1/3 cup chopped green pepper
1/4 cup chopped green onions
2 Tbsp. lime juice
1 Tbsp. chopped jalapeño pepper
1 Tbsp. chopped cilantro
1/2 tsp. salt
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Let's Make It
Bring water to boil in large saucepan. Stir in garlic. Gradually add cereal; cook 1 to 3 minutes or until thickened, stirring constantly. Remove from heat. Spread into greased 8-inch square pan; cover.
Refrigerate 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally into quarters to form 4 triangles. (You should have a total of 16 triangles.)
Heat 2 tsp. of the oil in large nonstick skillet. Add 8 of the polenta triangles; cook 2 to 3 minutes on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining 2 tsp. oil and polenta triangles. Sprinkle with cheese; let stand until melted.
Meanwhile, mix remaining ingredients. Serve over polenta.
Substitute chopped fresh parsley for cilantro.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.